Mini Grits and Greens

Warm ceramic soup spoons in a 200° oven for 10 minutes before assembling.

Ingredients

1 cup chicken broth

1/3 cup half-and-half

1/4 teaspoon salt

1/2 cup uncooked regular grits

1/2 cup (2 oz.) freshly shredded Cheddar cheese

1/4 cup freshly grated Parmesan cheese

1 tablespoon butter

1/2 teaspoon hot sauce

1/4 teaspoon freshly ground pepper

8 large fresh collard green leaves

2 small dry Spanish chorizo sausage links (about 2 3/4 oz.)

1 tablespoon olive oil

2 teaspoons apple cider vinegar

1/2 teaspoon sugar

36 porcelain tasting spoons, warmed

How to Make It

Step 1

Bring first 3 ingredients and 1 cup water to a boil in a medium saucepan over high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Whisk in Cheddar cheese and next 4 ingredients, whisking constantly until cheese melts. Keep warm.

Sauté chorizo in hot oil in a large skillet over medium-high heat 2 minutes. Add collard greens, vinegar, and sugar. Cook, stirring constantly, 2 minutes or until greens are bright green and just tender. Season with salt and pepper to taste.

Step 4

Place about 1 Tbsp. grits onto each warm spoon, and top with collard mixture. Serve immediately.